Our favourite little baked Rolls to do for our Sunday Breakfast. It takes a while to prepare them (mostly because the dough needs 1.5 hours to rest because of the yield) – so you might want to start preparing them approx. 2 hours before you want to eat them They are so delicious and you can – again – create some variations by sprinkling them with different types of Seeds (Sesame, Sunflower Seeds etc.) or by topping them with some Cheese (top them with the Cheese approx. 10 minutes before you take them out of the oven so the cheese melts, but doesn’t turn to dark) … so … let’s go …

Optional: I used our Thermomix to prepare the dough – which makes it much easier & quicker than doing it by hand, but of course if you don’t have a Thermomix you could also just prepare the dough by hand / with a normal kitchen machine … (like a Kitchen Aid … I sooooo want one *lol*)

Let’s go:

Add the lukewarm Water, the Milk, the Sugar and the 1/2 Yeast Cube to the Bowl, Mix well (Thermomix: 5 seconds – level 10)

Add the Flour, the Salt & the Oil – mix the dough well (Thermomix: 5 Minutes on dough-level)

put the dough into a bowl, cover the bowl with cloth and place the bowl to a warm place, let the dough rest for approx. 40 minutes

knead the dough again (just with your hands) and then form approx. 8 little Rolls out of it

put the rolls onto baking paper and let them rest for another 20 minutes

preheat the oven at 220 °C (air circulation)

slice the top of the rolls with a knife

mix 1 eggwhite with 2 Tablespoons of Water, then cover the rolls with some Eggwhite

sprinkle with some Seeds of your Choice (if you like)

put into the Oven for 20-25 minutes (put a heatproof bowl with some water into the oven as well and after 10 minutes spray/mist the rolls with a little bit of Water so they become nice & crunchy on the outside)

that’s it … enjoy them while they’re still warm for Breakfast – but they are good to eat for 2-3 Days if you put them into a bread-box